🫙 From the Spice Rack
Budget: Chicken Korma
1/2 c Blanched almonds 6 Garlic cloves 1 tb Fresh gingerroot, minced 2 tb Vegetable oil 2 lb Chicken thighs, skinned 6 Whole cloves 3 Bay leaves 2 Onions, chopped 1 Cinnamon stick
maineasy
Ingredients8 items
Ingredients
- 1/2cup blanched almonds
- 6garlic cloves
- 1tbsp fresh gingerroot, minced
- 2tbsp vegetable oil
- 2lbchicken thighs, skinned
- 6whole cloves
- 3bay leaves
- 2onions, chopped
Directions
- 1
1/2 c Blanched almonds 6 Garlic cloves 1 tb Fresh gingerroot, minced 2 tb Vegetable oil 2 lb Chicken thighs, skinned 6 Whole cloves 3 Bay le
- 2
In large saucepan or Dutch oven, heat oil over medium-high heat
- 3
brown chicken on all sides
- 4
Remove and set aside
- 5
Stir in cloves, bay leaves, onions and cinnamon
- 6
cook for 5 minutes or until onions are lightly browned
- 7
Add almond mixture to saucepan along with coriander, cumin, cardamom, salt and cayenne pepper
- 8
cook, stirring for 3 minutes or until lightly browned